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My butter was too cold for 6 batches of cookies, then I figured out what I was doing wrong
I kept pulling butter straight from the fridge and creaming it for maybe 30 seconds before adding sugar, and every batch came out flat and greasy. A baker at the farmers market in Tulsa told me to leave it on the counter for an hour until it gives slightly when I press it, and my next batch finally held its shape. How long do you all let your butter sit out before you start mixing?
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